Procedure For Sharpening Serrated Blades; How To Create The 15° Edge On Traditional 20° Euro/American Blades - Chef's Choice Edgecraft E315 Manual Del Usuario

PROCEDURE FOR SHARPENING
SERRATED BLADES
Serrated blades are available in multiple sizes and shapes and can include full length and
partial length serrations. Serrations are formed by the manufacturers based on their design
criteria, by grinding scalloped depressions, or grooves on only one side of the blade.
The Model E315 sharpener will restore the pointed teeth of the serrations, which do most
of the cutting, and develop sharp microblades along the edge of these teeth.
If your serrated blade edge has light wear, then only minimal effort is required to
re-sharpen the edge, using only Stage 2. First you need to establish on which side of the
blade the serrations are formed. If the serrations are on the right side of the blade (as you
would hold the knife when cutting) then re-sharpen the blade in the right slot of Stage 2.
Slowly pull the knife (about 4-5 seconds per pull for an 8" blade, less for shorter blades
and more for longer ones) through the sharpener. The stropping/polishing disk in Stage 2
will only sharpen the non-grooved side of the blade.
After 5 to 6 slow pulls through the right slot, finish by slowly pulling the knife through left
slot of Stage 2, two times. Then check the edge for sharpness. The above process may be
repeated 2 to 3 times to get the desired results.
If the serrations are ground on the left side of the blade, then start by re-sharpening the
blade in the left slot of Stage 2, with 5 to 6 slow pulls, finishing with two slow pulls in the
right side of Stage 2.
If the serrated edge is extremely worn or severely damaged, then the knife should first be
pre-sharpened in Stage 1. In this stage only sharpen the non-grooved side of the serrated
blade, as follows:
If the grooved serrations are on the right side of the blade (as you would hold the knife
when cutting), then only use the right slot of Stage 1. The reverse applies if the grooved
serrations are on the left side of the blade.
Only make 1 or 2 quick pulls (about 1 to 2 seconds each), through the appropriate slot of
Stage 1. Then move on to Stage 2 and complete the sharpening as previously described.
HOW TO CREATE THE 15° EDGE ON
TRADITIONAL 20° EURO/AMERICAN BLADES
If you have a traditional 20° Euro/American brand knife, it is relatively simple to convert its
edge to the 15° angle double faceted edge. Remember that the advantage of the 15° edge
is due to the thinner cross-section of the typical contemporary 15° blade where the edge
facets are formed, and the narrower angle (about 15°) of each edge facet. If the traditional
20° Euro/American style blade is thick and its thickness at the top of its edge facets is
already large, some of the advantage of the 15° edge will not be realized. Consequently,
the blade must be very thin where the facets are honed in order to realize the advantage
of the 15° edge. You might consider this change first for one of your thinnest blades such
as a thin utility blade or perhaps a thin paring knife.
English — 9